Coarsly chop the mushrooms in the food processor, add the Vinegar, and half the Salt. Thoroughly mix together in a suitable bowl, cover and stand in the fridge for 24-48 hours. Stir the mixture well everytime you get something else from the fridge.

Place the lot in a large pan with a close fitting lid, and bring to the boil.

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Simmer for 45 minutes, turn off the heat, allow to cool for approximately 30 minutes and remove the muslin spice bag. Zap with a blender until smooth. Note; you may need to bring it to the boil again to reduce the volume of liquid. Add cornflour to thicken to the consistancy that you prefer, and bottle.